Coconut Ice Cream Baskets


Coconut Ice Cream Baskets

Here’s a contribution by Mahparah Raza!

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Ingredients: Continue reading

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Coconut Biscuits – Congolais


Hey, I know I’m late for Awesomelicious Dessert of the Month #2- I’m sorry, but anyway, here it is! I tried it – it’s my own blend, and better than any you’ll ever get from a bakery! And furthermore, it’s easy as easy can be! 

Makes: 11 small cookies

Done!
Ingredients:
14 -1/4 tbsp shredded coconut
12 -2/4 tbsp granulated sugar
 1 tsp vanilla sugar (1 tsp sugar + a drop of vanilla extract)
3 egg whites (but save yolk for brushing on top)
1 tablespoon unsalted butter
Directions:

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    1. Preheat oven to 180-200°C. 
    2. In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigorously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
    3. Add the shredded coconut all at once and mix together with a wooden spoon; then add the butter.
    4. Powder and grease a tray, and place balls of coconut mixture on the baking sheet (around 1.5 inch in diameter).
    5. Brush a bit oil/butter* on the top of the cookies before baking. 
    6. Bake in oven for 20-30 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
In the oven
Right before going into the oven
Fresh ‘n’ hot!
  1. Take out of tray and sprinkle some coconut powder on all of them.

*Yes, I know you usually brush egg yolks on top, but trust me, this is awesome too! x) But if you want, you can do that! Or not do either. Totally optional.